Wednesday, May 22, 2013

Dutch oven baked rice and Parchment Baked Pesto White fish

This fish recipe was so delicious, but so ugly. I just couldn't bring myself to photograph it, but its seriously worth making. I promise. The Dutch oven rice is a nice stand by that makes enough left overs for the week.

Dutch Oven Baked Rice
adapted from The Eat Clean Diet 2007

2 red peppers, chopped into 1 inch pieces
3 Tbsp olive oil
1 onion, chopped
2 C brown basmati rice
1 Tbsp dried thyme
4 1/4 C vegetable stock, heated

1. Preheat oven to 400F and line a baking sheet with aluminum foil.
2. Season the peppers with salt and spread them out on prepared baking sheet.
3. Roast in oven about 10 minutes. Remove from oven and reduce temp to 375F
4. Heat oil in Dutch oven on stove top. Saute the onion until translucent.
5. Add the rice and thyme, and cook a few minutes ( until rice is shiny)
6. Stir in the peppers and stock. Mix to combine, then cover and bring to a boil.
7. Transfer to the oven and cook for about 45 minutes. All liquid should be absorbed.
8. Fluff with a fork and serve.

Parchment Baked Pesto White Fish
adapted from The Eat Clean Diet with Tosca Reno 2007

2 pieces of parchment paper
2 fillets of white fish of your choice
2 Tbsp pesto
1/2 C carrots shredded
1/2 C zucchini shredded
1/2 C cabbage, shredded
2 cloves garlic
1/2 tsp salt
1/2 tsp pepper
2 tsp olive oil
2 tsp vegetable stock

1. Preheat oven to 450F
2. Coat parchment paper lightly with oil
3. Place fillet in center of each piece of parchment
4. Spread with pesto and top with shredded vegetables. Top with one clove of garlic and half of the salt and pepper.
5. Drizzle fillet with 1 tsp oil and 1 tsp stock. Fold paper and seal edges with narrow folds.
6. Place packets on baking sheets and bake for 15 minutes.
7. Carefully open packets and transfer fillets with their vegetable topping to plates. Pour juices over top.

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